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Chilis are the next group:

 

Beans & Veggie Chili

Sunday Chili

Vegetarian Chili with Rice

 

 

* Exported from MasterCook *

 

Beans & Veggie Chili

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups dry kidney beans

2 tablespoons olive oil -- (optional)

1 large onion -- thinly sliced

4 cloves garlic -- minced

1 green pepper -- (or red or yellow) coarsely chopped

1/2 cup red potatoes -- (unpeeled) diced

1 10 ounce canned tomatoes -- undrained

1 teaspoon chili powder -- (or to taste)

1/2 teaspoon cumin

1/2 cup uncooked brown rice -- (use white if you prefer)

5 cups water or vegetable broth

salt and pepper to taste

grated cheese for garnish -- if desired

 

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In

a large skillet over medium-high heat, heat oil or a small amount of liquid;

saute onion and garlic until soft, about 3-5 minutes. Add bell pepper, cabbage,

potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring

frequently for 3 minutes; transfer to slow cooker. Add rice and water or broth;

cover and cook on low 6-8 hours or until chili is thick and rice and beans are

tender. Season to taste with salt and pepper. Garnish with cheese if desired.

 

 

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Per Serving (excluding unknown items): 87 Calories; 7g Fat (68.3% calories from

fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 106mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Sunday Chili

 

Recipe By :Vegetarian Times, 1994

Serving Size : 8 Preparation Time :0:00

Categories : Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups dry kidney beans

2 teaspoons olive oil

1 large onion -- thinly sliced

4 cloves garlic -- minced

1 green bell pepper -- chopped

1 cup coarsly chopped green cabbage

1/2 cup diced red unpeeled potatoes

1 10 oz can tomatoes -- with liquid

1 tablespoon chili powder -- (1 to 2)

1/2 teaspoon cumin

1/2 cup uncooked brown rice

5 cups water or vegetable broth

Salt and pepper to taste

Grated low-fat cheese for garnish -- (optional)

 

 

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker.

 

In a large skillet over medium-high heat, heat oil; Saute onion and garlic until

soft, about 3 to 5 mins. Add bell pepper, cabbage, potatoes, tomatoes, chili

powder and cumin. Continue cooking, stirring frequently, for three mins.

Transfer to slow cooker.

 

Add rice, water or broth, cover and cook on low 6 to 8 hours or until chili is

thick and rice and beans are tender. Season to taste with salt and pepper.

Garnish with cheese if desired.

 

 

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Per Serving (excluding unknown items): 32 Calories; 1g Fat (37.5% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetarian Chili with Rice

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Chilis

Rice & Grains Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces dry beans--kidney, chili, Jacob's Cattle,

or pinto

1/2 teaspoon chili powder

1/4 teaspoon red pepper flakes

2 teaspoons tamari soy sauce

1/4 cup water

3 small onions -- chopped--about 1 cup

3 small carrots -- chopped--about 1 cup

3 small peppers -- chopped--about 1 cup

5 tomatoes -- peeled & coarsely chopped--about 2 cups

1 large can tomato juice -- no salt added if possible

1/2 teaspoon cayenne pepper

1 1/2 teaspoons ground cumin

1/2 teaspoon black pepper -- or to taste

1 1/3 cups uncooked brown rice

 

Soak beans overnight and cook with chili powder and red pepper flakes per

package directions or in pressure cooker under 15 pounds pressure for 7 minutes.

Reserve cooking liquid.

 

In a soup pot, heat water and tamari. When water just begins to boil, add

onions, carrots, and peppers. " Saute " until vegetable start to soften. Add

tomatoes and cook 3 minutes longer. (If fresh tomatoes are out of season used

canned and skip the 3 minutes additional cooking.) Add remaining ingredients

and enough of the been cooking

liquid to give to appropriate chili consistency. Bring to the boil. Reduce

heat and cover. Simmer at least 50 minutes to cook the rice. You can cook much

longer--even all day in a crockpot.

 

 

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Per Serving (excluding unknown items): 318 Calories; 2g Fat (4.9% calories from

fat); 15g Protein; 63g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 171mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat.

 

NOTES :

 

Nutr. Assoc. : 3814 0 0 0 0 0 0 0 0 0 0 0 0 2367